Coconut Chicken Curry
Easy and Creamy Chicken Curry with Coconut Milk
Ingredients
- 2lbs/900g chicken thighs boneless skinless cut into bite size pieces
- 4 tbsp oil coconut or vegetable
- 8oz/226g 1 large yellow onion minced
- 2 tbsp garlic minced
- 1.5 tbsp ginger minced
- 2 green chiles slit
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder
- 1/2 tsp ground black pepper
- 1 1/4 tsp garam masala
- 1 tbsp ground coriander
- 6oz/170g 1 large tomato pureed
- 8oz/236ml 1 cup coconut milk full fat
Instructions
- Heat up a pot and add oil. When the oil is hot, add the minced onion and ¼ tsp salt. Cook for a few minutes until soft. Stir in the ginger and garlic. Add the slit green chiles. Cook until golden. Add ½ tsp turmeric, ½ tsp chili powder, 1 tbsp coriander and 1 tsp garam masala. Stir and cook on low heat for about a minute. On medium heat, add the tomato puree and cook covered for a few minutes, stirring in between. When the oil separates, it’s ready.
- Add a tsp salt and the chicken. Mix well and cook for 5 minutes. Stir once in between. Cover the chicken and cook until tender, about 25 minutes. Check once or twice and add a little boiling water if the chicken sticks to the bottom of the pan. It’s best to cook the chicken with as little water as possible for maximum flavor. Also, use medium to medium low heat so you’re able to cook the chicken without adding much water.
- Add one cup of coconut milk, ½ tsp ground black pepper and ¼ tsp garam masala. Taste and add salt if needed. Cover and simmer for 2 minutes. Serve this curry with rice or bread.
- You can always adjust the heat by adding less chili powder and black pepper powder.
Great recipe, I just purchased a cuisimart food processor and looking forward to grinding meat
Thanks! Hope you enjoy the curry 😀